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Showing 1-3 of 3
on December 28, 2008
I found that this recipe worked out best if I prepared all of the ingredients beforehand to get the best results. Using your food processor for all the time consuming knife work really cuts down on the labor. 1. I par-boiled the chunky cut potatoes and set them aside in a tub in the refrigerator. You can definitely do this ahead of time when you have a few minutes. 2. I buzzed all the cloves in a bunch of garlic and put it in a tub for future use. 3. I buzzed a full bunch of cilantro in the food processor beforehand and put it in a tub. All of this preparation made it super easy to throw the potatoes together quickly for a dinner party. I found a disposable roasting pan at the grocery store for frying the potatoes to allow for easy clean up. As for the oils, I used half olive oil- half canola oil. Canola oil has a higher smoke point that allows for a great crisp on the chunky cuts of the parboiled potatoes. I put the disposable roasting pan filled with the oil on an oven burner. I put a skillet on a burner right next to the roasting pan. With all of the ingredients prepped ahead of time, I could just throw the potatoes in to fry. At the same time, I took a scoop of garlic(at your discretion) into the skillet to saute a bit with some olive oil on low heat. Since we all love garlic, I was rather liberal with the garlic. Once the potatoes turned a nice golden brown, I fished the potatoes out and tossed them with the sauteed garlic in the skillet. I sprinkled my cilantro on the potatoes in the skillet right before I dumped the potatoes in my serving dish. Last, I dusted the potatoes with the paprika and a touch of salt and pepper. All the preparation ahead of time made this a quick and easy dish to prepare while guests are arriving for dinner. Oh, this dish was definitely a hit! Everyone wanted to take the leftovers home...so it may be wise to make a little extra.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 21, 2007
I loved this dish. I fried the potatoes and set them aside as I grilled my steaks on the BBQ. As soon as my steaks were done I let them rest and started to finish the potatoes. I used the same pan that I fried them in. There was enought oil left so I just put in the garlic and then the cilantro and finished the dish. These will be made over and over :) (I love garlic and cilantro.....and potatoes:) Thanks Middle Eastern Chef!!! Made for PAC Fall 2007people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 14, 2007
I really like cilantro and was expecting a little more flavor. I might add more cilantro and garlic next time I try this and maybe add some black pepper. Thanks for a different idea on making fried potatoes. Made for PAC Fall 2007.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (151 g)
Servings Per Recipe: 2